This morning I had the pleasure of showing Erika Tarantal how to make mushroom risotto for one. Check out the segment and give the recipe a shot. If you want to make the recipe for more than one, just remember to use a ratio of 1 part rice to at least four parts broth.

Ingredients

1 teaspoon kosher salt

1/4 teaspoon white pepper

2 tablespoons fresh sage

2 tablespoons fresh thyme

2 cups chicken stock

Extra Virgin Olive Oil

1/2 onion, minced

1 small garlic clove, minced

1/3 cup Arborio rice

1 tablespoon dry white wine

3/4 cup fresh mushrooms, sliced and lightly sauted

1 teaspoon unsalted butter

1-2 tablespoons freshly grated parmesan cheese

Directions

Combine sage, thyme, salt and pepper into a small bowl.

Place a small sauce pan over medium-low heat and pour in chicken stock and allow it to warm.

Place a medium saucepan over medium- high heat and drizzle with one tablespoon olive oil. Add onion and garlic and cook until translucent. Toss in the mushrooms and a large pinch of herbs and cook down until the mushrooms lose their liquid and are lightly browned. Season with another pinch of the herb mixture.

Add the rice to the onions and stir for a minute or two until grains are well coated and opaque.

Stir in the wine and cook until the alcohol evaporates, about 2 minutes. Pour in half cup of the warm stock. Stir with wooden spoon until the rice has absorbed all of the liquid.

Continue adding stock one-half cup at a time, followed by a pinch of seasoning, allowing the rice to absorb the stock before adding the next half cup.

Once the risotto becomes creamy with a little bite to it, fold in the mushrooms, butter, and top with the Parmesan cheese.

Notes: This recipe serves one large serving or two small lunch portions.

What you’ll need: A medium saucepan and a small saucepan.

What you want to know: The entire recipe is 400 calories, 12 grams of fat, 5 grams of protein, 45 grams of carbs, and 2 grams of fiber.